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Results: 1-8 |
Results: 8
A POTENTIAL MECHANISM BY WHICH ALPHA-TOCOPHEROL MAINTAINS OXYMYOGLOBIN PIGMENT THROUGH CYTOCHROME B(5) MEDIATED REDUCTION
Authors: LYNCH MP FAUSTMAN C CHAN WKM KERRY JP BUCKLEY DJ
Citation: Mp. Lynch et al., A POTENTIAL MECHANISM BY WHICH ALPHA-TOCOPHEROL MAINTAINS OXYMYOGLOBIN PIGMENT THROUGH CYTOCHROME B(5) MEDIATED REDUCTION, Meat science, 50(3), 1998, pp. 333-342
EFFECT OF DIETARY ALPHA-TOCOPHERYL ACETATE SUPPLEMENTATION ON ALPHA-TOCOPHEROL DISTRIBUTION IN RAW TURKEY MUSCLES AND ITS EFFECT ON THE STORAGE STABILITY OF COOKED TURKEY MEAT
Authors: HIGGINS FM KERRY JP BUCKLEY DJ MORRISSEY PA
Citation: Fm. Higgins et al., EFFECT OF DIETARY ALPHA-TOCOPHERYL ACETATE SUPPLEMENTATION ON ALPHA-TOCOPHEROL DISTRIBUTION IN RAW TURKEY MUSCLES AND ITS EFFECT ON THE STORAGE STABILITY OF COOKED TURKEY MEAT, Meat science, 50(3), 1998, pp. 373-383
EFFECTS OF DIETARY VITAMIN-E SUPPLEMENTATION AND PACKAGING ON THE QUALITY OF MINCED BEEF
Authors: FORMANEK Z KERRY JP BUCKLEY DJ MORRISSEY PA FARKAS J
Citation: Z. Formanek et al., EFFECTS OF DIETARY VITAMIN-E SUPPLEMENTATION AND PACKAGING ON THE QUALITY OF MINCED BEEF, Meat science, 50(2), 1998, pp. 203-210
LIPID STABILITY IN MEAT AND MEAT-PRODUCTS
Authors: MORRISSEY PA SHEEHY PJA GALVIN K KERRY JP BUCKLEY DJ
Citation: Pa. Morrissey et al., LIPID STABILITY IN MEAT AND MEAT-PRODUCTS, Meat science, 49, 1998, pp. 73-86
THE ANTIOXIDATIVE PROPERTIES OF ROSEMARY OLEORESIN AND INHIBITION OF OFF-FLAVORS IN PRECOOKED ROAST BEEF SLICES
Authors: MURPHY A KERRY JP BUCKLEY J GRAY I
Citation: A. Murphy et al., THE ANTIOXIDATIVE PROPERTIES OF ROSEMARY OLEORESIN AND INHIBITION OF OFF-FLAVORS IN PRECOOKED ROAST BEEF SLICES, Journal of the Science of Food and Agriculture, 77(2), 1998, pp. 235-243
THE EFFECT OF DIETARY ALPHA-TOCOPHERYL ACETATE SUPPLEMENTATION ON MUSCLE ALPHA-TOCOPHEROL LEVELS AND LAMB QUALITY
Authors: GUIDERA J KERRY JP BUCKLEY DJ LYNCH PB MORRISSEY PA
Citation: J. Guidera et al., THE EFFECT OF DIETARY ALPHA-TOCOPHERYL ACETATE SUPPLEMENTATION ON MUSCLE ALPHA-TOCOPHEROL LEVELS AND LAMB QUALITY, Irish journal of agricultural and food research, 36(2), 1997, pp. 241-247
THE DISTRIBUTION OF DIETARY VITAMIN-E IN THE MUSCLES OF THE PORCINE CARCASS
Authors: OSULLIVAN MG KERRY JP BUCKLEY DJ LYNCH PB MORRISSEY PA
Citation: Mg. Osullivan et al., THE DISTRIBUTION OF DIETARY VITAMIN-E IN THE MUSCLES OF THE PORCINE CARCASS, Meat science, 45(3), 1997, pp. 297-305
THE EFFECT OF DIETARY VITAMIN-E SUPPLEMENTATION ON THE QUALITY OF FRESH AND FROZEN LAMB MEAT
Authors: GUIDERA J KERRY JP BUCKLEY DJ LYNCH PB MORRISSEY PA
Citation: J. Guidera et al., THE EFFECT OF DIETARY VITAMIN-E SUPPLEMENTATION ON THE QUALITY OF FRESH AND FROZEN LAMB MEAT, Meat science, 45(1), 1997, pp. 33-43
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